Seasonal variation in fatty acid composition in various parts of broccoli cultivars

Abstract

:To evaluate seasonal variation in fatty acid composition in broccoli, 12 commercial cultivars of broccoli were grown in spring and fall season at the field of NIHHS, and their floret, leaf and stem parts were used for the fatty acid composition analyses. Among 14 fatty acids detected in broccoli, linolenic, palmitic and linoleic acids were major fatty acids comprising more than 80% of total fatty acids in both the seasons and all the parts. Likewise, stearic and oleic acids were also present in considerable amount while remaining fatty acids; caproic, lauric, myristic, pentadecanoic, palmitoleic, heptadecanoic, arachidic, behenic and lignoceric acids showed their minor compositional ratio. Among the three parts, stem exhibited highest SFAs (49.681% in spring and 50.717% in fall season) compared to MUFA and PUFA, while highest compositional ratio of PUFAs were observed in leaves (62.588% in spring and 68.931% in fall season), which indicates leaves as a good source of health beneficial fatty acids. In contrast, floret part exhibited highest SFA (48.786%) and PUFA (57.518%) in spring and fall seasons, respectively. Major fatty acids; palmitic, linoleic and linolenic acid showed lowest cultivar dependent variation (below 10%) and leaf showed least variation in both the seasons compared to floret and stem. Our results suggest that all the fatty acids are significantly influenced by genotype of cultivars (C), plant parts (P) and growing seasons (S). Among the 14 fatty acids, myristic and palmitic acid showed highest positive or negative correlationship with oleic (r=0.912**) and linolenic acid (r=-0.933**), respectively. The most abundant fatty acid, linolenic acid, showed either negative or no correlation ship with other fatty acids while palmitic acid, a second major fatty acid, exhibited either positive or negative correlation ship.

Effect of Drying and Broccoli Leaves Incorporation on the Nutritional Quality of Durum Wheat Pasta

“…In our study, the content of fatty acids in BLP and experimental pasta products was evaluated and respective results are presented in Table 4. Eleven fatty acids were identified in BLP with γ-linoleic acid (C18:3 n6) and C16:0 being the major acids, followed by trans-heptadecenoic acid (C17:1 trans), C18:2 and C18:3 n3, which is in agreement with previous reports [Bhandari et al, 2013;Joon Lee et al, 2009]. Similarly to other authors, PUFA were found to dominate in the analysed BLP.…”

“…Broccoli does not belong to oil crops; however, also contains fatty acids. Leaves of broccoli were found to have the highest compositional ratio of polyunsaturated fatty acid (PUFAs) among all its aerial parts, with linolenic (C18:3 n3), palmitic (C16:0) and linoleic (C18:2) acids being the most dominant, accounting for around 80% of total fatty acids [Bhandari et al, 2013]. In our study, the content of fatty acids in BLP and experimental pasta products was evaluated and respective results are presented in Table 4.…”

Free Fatty Acid Determination in Broccoli Tissues Using Liquid Chromatography–High-Resolution Mass Spectrometry

“…Lipids and, in particular, FAs in broccoli have not been extensively discussed in the literature, as they are minor broccoli constituents. In the existing reports, FAs are extracted from broccoli either through conventional solvent extraction [ 13 , 14 ], soxhlet extraction [ 15 , 16 ], or supercritical fluid extraction (SFE), which is a more environmentally friendly approach [ 17 ]. Generally, FAs are characterized as methyl esters (FAMES) using gas chromatography (GC) coupled to flame ionization (FID) [ 13 , 14 , 15 , 18 ], or mass spectrometry (MS) detectors [ 16 , 17 ], though UPLC-MS/MS was recently utilized for a metabolomics analysis of broccoli seeds and sprouts, including FAs [ 19 ].…”

“…In the existing reports, FAs are extracted from broccoli either through conventional solvent extraction [ 13 , 14 ], soxhlet extraction [ 15 , 16 ], or supercritical fluid extraction (SFE), which is a more environmentally friendly approach [ 17 ]. Generally, FAs are characterized as methyl esters (FAMES) using gas chromatography (GC) coupled to flame ionization (FID) [ 13 , 14 , 15 , 18 ], or mass spectrometry (MS) detectors [ 16 , 17 ], though UPLC-MS/MS was recently utilized for a metabolomics analysis of broccoli seeds and sprouts, including FAs [ 19 ]. In most cases, research studies focus on the FA composition of florets, sprouts, and seeds, while there have been limited reports regarding broccoli by-products, such as leaves, stems, and stalks, although they make up a considerable proportion of a whole broccoli plant.…”

“…In most cases, research studies focus on the FA composition of florets, sprouts, and seeds, while there have been limited reports regarding broccoli by-products, such as leaves, stems, and stalks, although they make up a considerable proportion of a whole broccoli plant. In these reports, it is demonstrated that broccoli leaves and stems contain similar quantities of PUFAs and other nutrients to those of broccoli florets, while roots are very rarely considered in studies [ 13 , 14 , 16 , 20 ].…”